Paleo Plant Based Pizza
Pizza. Oh pizza.
Pizza, and Italian food for that matter, have been the hardest things for me to give up/adjust my diet for, when adopting this intensely detailed, nit-picky, Low FODMAP, gluten free, and plant based diet.
But, I came across an almost completely Low FODMAP, vegan, grain free pizza crust, that I actually really love!
This pizza crust by Wrawp is made of 100% fruits, veggies, and spices. I personally love the Original Crust, as it’s seasoned with turmeric, oregano, and cayenne pepper, giving it a wonderful, savory and aromatic flavor.
Unfortunately, for those with an early diagnosis of SIBO, you may want to tread lightly with this pizza crust. This crust is made with a couple High FODMAP ingredients, apples and zucchini, so it’s best for those who are on the mend from their SIBO and beginning their High FODMAP introduction process. The good news is, I find this to be a great way to begin introducing these High FODMAP fruits and veggies, simply because they’re pulverized for you. Blending, pureeing, and/or pulverizing fruits and veggies makes them much easier to digest, but is especially crucial for High FODMAP introduction, as our bodies haven’t consumed these ingredients in a while.
Because I have had SIBO for years, and am on the mend, my naturopath and I have agreed that it is time to slowly implement a few High FODMAP ingredients here and there, so when I came across this crust, I couldn’t turn back. I simply had to try it!
Ingredients & Recipe
Serves - One
Prep Time - 15-20 minutes
Cook Time - 10 minutes
Pizza toppings and sauces are always up to personal preference, whether you’re a fan of a tomato based sauce vs Alfredo, or veggies vs meat. I prefer mine topped with a homemade, garlic and onion free heirloom tomato sauce, sautéed veggies, and Kite Hill’s Almond Milk Ricotta.
As I walk you through how I make this pizza, keep in mind that when it comes to making Italian dishes, I never use measurements, so forgive me, (again) as I stumble through these directions.
Begin by preheating the oven to 350 degrees F.
Roughly chop about 3 small heirloom tomatoes. I really love using the heirloom tomatoes out of my mama’s garden, they’re so sweet and flavorful, nothing like what you find at the store! If you don’t have access to a garden, head to your local farmer’s market for the best produce. Finding the best, locally and organically grown produce, makes a world of a difference in the flavor of your homemade sauces and pizza toppings.
Take the chopped tomatoes and throw them in a sauce pan with olive oil, on medium heat. Let the tomatoes simmer on low heat, until they create a saucy consistency, and spice with salt and pepper to taste. Because this sauce is onion and garlic free, I rely heavily on aromatic herbs, including basil, oregano, rosemary, thyme, and lavender. I like to season my tomatoes, generously, with Simply Organics Herbs de Provence, a beautiful dried blend of these Low FODMAP herbs. I also love to add a small handful of freshly cut, organic basil, as well.
After the sauce has simmered for about 15 minutes, pour into a bowl and set aside.
Toppings & More
Now comes the fun part! Chop up your veggies (or toppings) of choice. I love sautéing broccoli and kale to a crisp, along with a helping of yellow squash, bell pepper, tomatillo, and blistered cherry tomatoes. After sautéing your toppings in olive oil, salt, pepper, and maybe even a few herbs here and there, place them in a bowl and set them aside.
Pour your homemade sauce on the Wrawp pizza crust, followed by the toppings. Place the pizza in the preheated oven, and let it bake for about 10 minutes. The crust is quick to burn, (which is why I cook my toppings ahead of time) so keep your eyes peeled, and don’t let it bake for too long!
Once the pizza is done baking, I like to pull it out of the oven, top it with a few dollops of Kite Hill’s Almond Milk Ricotta, fresh basil, and an extra pinch of salt.
If you’d like, you can even use my Oven Roasted Tomatoes & Thyme recipe as additional toppings for your pizza!
And there you have it! A gut friendly, plant based, gluten free, almost Low FODMAP, organic pizza!